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Fried Apple Tarts Recipe

Fried Apple Tarts

Here's a recipe for individual apple tarts. This great fall apple recipe is prepared in a deep-fryer. Serve warm with ice cream or whipped cream.

  • 2 to 2-1/2 cups peeled and finely chopped apples (such as Yellow Delicious, Gala or other firm, moderately sweet apples)
  • 1/2 tsp. cinnamon
  • dash of nutmeg
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk
  • 1 cup vegetable oil
  • 1 T. sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 5 cups flour
  • vegetable oil for deep frying
  • Confectioners' sugar

Preparation -
Sprinkle the cinnamon and nutmeg over the finely chopped apples; set aside. In a large mixing bowl, whisk the lightly beaten eggs, evaporated milk and vegetable oil together. Mix the sugar, baking powder,and salt together Add this dry mixture to the egg mixture and mix well. Add the flour, about a cup at a time, mixing well after each addition. Turn onto a floured board and knead lightly to form a smooth dough, (You may add addtional flour, only if needed, to make the dough workable... so it doesn't stick to your hands and it can be rolled with a rolling pin.)

Divide the dough into ten pieces. On a lightly floured pastry cloth, use a rolling pin to roll each piece of dough into a 5" (approximately) circle. Place about 3 tablespoons of the chopped apple mixture on a round of dough. Fold the dough over and, using a fork, firmly press the edges together. Repeat with the remaining apple mixture and rounds of dough. Deep fry in hot oil, until the tarts are golden brown. Drain on white paper towels. Let cool slightly, dust with Confectioners' sugar and serve warm.


5 in 1 Multi Fryer 5 in 1 Multi Fryer
This versatile appliance performs 5 functions. It deep frys and it also can slow cook, boil, saute, and bake! The basket can be raised and lowered with lid on to prevent splatters and drain food without heat loss. It has a brushed stainless steel and aluminum finish. It's perfect for everyday family size meals.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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